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Instant Pot Roast Beef with Creamy Gravy & Steamed Vegetables

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Instant Pot Roast with Red Wine Peppercorn Gravy
by Chef Jackie Ang Po
Servings
Ingredients
  • 1 k beef topblade or Kalitiran
  • 2 tbsp Salt
  • 1 tbsp Pepper
  • 2 tbsp mustard
  • 1 tsp thyme
  • 1/4 cup olive oil
  • 50 grams garlic cloves
  • 200 grams onions quartered
  • 200 grams celery cut 2 inches
  • 400 grams Carrots cut 1 to 2 inches
  • 1 cup red wine
  • 4 cups beef stock ( water + 2 pcs beef cube )
  • 3/4 cup crushed tomato
  • 1/4 cup worcestershire sauce
  • 1/4 cup japanese soysauce
  • 100 grams french beans optional
  • 3 tbsp Butter
  • 1/3 cup All-Purpose Flour
  • 1 tbsp Sugar
  • 1 tsp peppercorns
Servings
Ingredients
  • 1 k beef topblade or Kalitiran
  • 2 tbsp Salt
  • 1 tbsp Pepper
  • 2 tbsp mustard
  • 1 tsp thyme
  • 1/4 cup olive oil
  • 50 grams garlic cloves
  • 200 grams onions quartered
  • 200 grams celery cut 2 inches
  • 400 grams Carrots cut 1 to 2 inches
  • 1 cup red wine
  • 4 cups beef stock ( water + 2 pcs beef cube )
  • 3/4 cup crushed tomato
  • 1/4 cup worcestershire sauce
  • 1/4 cup japanese soysauce
  • 100 grams french beans optional
  • 3 tbsp Butter
  • 1/3 cup All-Purpose Flour
  • 1 tbsp Sugar
  • 1 tsp peppercorns
Instructions
  1. Mix together salt, pepper, mustard and thyme. Rub on the meat.
  2. Turn on Instant Pot to sautee, add the olive oil and sear on each side for 4 to 5 minutes.
  3. Deglaze with the red wine and addd the onions, velery, carrots, stock, tomato, worcestershire sauce and soysauce.
  4. Cover instant pot and set to 1 hr.
  5. Remove meat and vegetables to cool. And take 4 cups of the broth for the Paella Mixta
  6. Make a paste with the butter ,and flour and add it to the remaining broth and turn on the sautee function.
  7. Add the sugar and cook until it simmers and has a nice consistency.
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